- 24
- 40 mins
- 25 mins
Ingredients
- purpose flour1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 cup butter, softened (one stick)1 1/3 cups packed brown sugar2 eggs1 cup canned pumpkin3/4 cup 2% reduced
- fat milk3/4 cup chopped walnuts or pecansMaple Cream Cheese Icing:1/4 cup butter (1/2 stick) softened8 ounces cream cheese, softened3 cups powdered sugar1/2 cup maple syrup2 teaspoons vanilla extract
Preparation
Step 1
Preheat oven to 375F. Place 24 paper muffin cup liners in muffin cups.
To prepare cupcakes, sift together flour and next 4 ingredients (flour through cinnamon). Place butter and brown sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, beating on low speed. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour, beating on low speed. Stir in nuts.
Spoon batter into muffin cups, filling each about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.
To prepare icing, place all ingredients in large mixing bowl; beat with mixer on medium speed until smooth. Spread icing onto top of cooled cupcakes.